Savory tarts are my passion, easy to prepare, beautiful to look at and delicious to eat!
Just choose the base pastry, let your imagination run free and pick a different filling each time-
Today we’ll prepare together a Savory Tart with Tomatoes, only 3 ingredients, very fragrant and starring the main ingredient of summer: the tomato.
An ideal savory tart for a summer lunch or dinner, tasty and colorful and simple to make.
The stars are the tomatoes and the olives in a double version: olive pâté and Taggiasca olives as decoration, and aromatic herbs like marjoram or oregano which with their unmistakable flavor make this Savory Tart with Tomatoes irresistible.
For the base I used ready-made puff pastry but you can replace it with pâte brisée (shortcrust pastry) or a savory shortcrust pastry depending on your tastes.
It will make a great rustic appetizer when sliced, a quick lunch to take to the beach or a finger food for an aperitif with friends if cut into squares.
Try it: it takes very little time to prepare and only 25–30 minutes to bake. The result will be not only beautiful and colorful but above all delicious and perfect especially in summer since it can also be eaten at room temperature.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 343.52 (Kcal)
- Carbohydrates 26.57 (g) of which sugars 3.01 (g)
- Proteins 4.52 (g)
- Fat 25.07 (g) of which saturated 3.82 (g)of which unsaturated 16.01 (g)
- Fibers 3.11 (g)
- Sodium 721.12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 sheet puff pastry (round)
- 2 tbsp olive pâté
- 1 bunch marjoram
- 6 tomatoes
- 12 Taggiasca olives
- 1 tbsp extra virgin olive oil
- to taste salt
- A few leaves basil
Tools
- Baking pan
Steps
Wash the tomatoes, pat them dry and slice them thinly. Place them on a plate to let excess liquid drain.
Remove the pits from the olives if they are not already pitted.
Unroll the puff pastry onto a baking sheet, keeping the paper that wraps it. Prick the base with a fork. Spread the olive pâté and distribute it evenly, leaving about 3/4 in (2 cm) from the edge.
Arrange the tomatoes in a rosette, slightly overlapping each other. Season with a drizzle of oil, a sprinkle of marjoram (or oregano) and a little salt since the olive pâté is already quite salty.
Fold the edges of the puff pastry inward to form the tart border. Bake in a convection oven at 356 °F for about 25–30 minutes. The edges should turn golden.
Remove from the oven and arrange the Taggiasca olives and some fresh basil leaves on the surface.
Sprinkle to taste with marjoram or oregano before serving.
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NOTES
TOMATOES: I used Perino tomatoes because I found them ripe and firm, but you can easily use other varieties such as plum tomatoes, beefsteak (cuore di bue) or cluster tomatoes. The important thing is, after slicing them and before placing them on the tart, to let the excess liquid drain; otherwise they could make the base too soggy during baking.
OLIVE PÂTÉ: I personally love the combination of olives and tomatoes which shine in this recipe. If you don’t like this flavor, you can make the French version of this tomato tart which uses a layer of mustard instead of olive pâté.
OLIVES: For this recipe I find Taggiasca olives the most suitable with their decisive and pungent flavor that recalls the taste of the olive pâté. Feel free to use other types of olives if they suit your taste better.
AROMATIC HERBS: Marjoram and oregano are summer herbs. Although they may look similar at first glance, they have very different flavors: marjoram is sweet, citrusy and floral while oregano is pungent and slightly spicy. Both give dishes an extra boost; try them to enrich your savory tarts, vegetable fillings, pizza, grilled meats or fish.
STORAGE
The tomato savory tart is excellent both warm and at room temperature. Once ready, it can be kept for one day out of the refrigerator, then in the fridge for another day. Alternatively you can freeze it and, when needed, after thawing reheat it in the oven for a few minutes to recover the crispness. If reheated in the microwave the puff pastry may become too soft.
